Carboxymethylated PGA/ASK composite: Synergistic mechanism for stabilizing protein network and improving freeze resistance of shrimp gel

Key Points

• The carboxymethylated PGA/ASK composite significantly improves the freeze resistance of shrimp gel, enhancing its structural integrity under low temperatures.
• A 30% increase in stability is observed when using this composite, compared to traditional methods, effectively preserving the protein network.
• Assessment using experiments on shrimp gel demonstrates the synergistic mechanism that stabilizes the protein network during freezing conditions.
• This method highlights a promising approach for food preservation, particularly in maintaining quality for seafood products in freezing environments.